Top
Steakhouse Sides

Palm
salad at El Raigon in
San Francisco

There
was once a time when Thousand Island dressing seemed exotic,
tableside Caesar fancy, and every steak around the country
was accompanied by a giant baked spud. Turns out, meat-and-potatoes
is still America's favorite comfort combo, but instead of
a humble russet topped with butter and sour cream you'll
now find taters made with goose fat, and black truffle spinach
or sweet potato fries with ginger. So to make your decision
easier when choosing between the wasabi-mashed or au gratin,
we asked our savvy restaurant writers around the country
for the top sides to accompany that T-bone. Here's what
we found: